Nutty Loaf
Nutty Loaf



¾ cup                  Millet

2 cups                 Vegetable Broth


Swirl                   of Olive Oil

2                           Small Yellow Onions — diced

6 cloves              Garlic — 3 minced, 3 whole

2 ribs                  Celery — diced

2                          Small Carrots — diced


3 cups                 Pecans (heaping cups) or Walnuts

½ bunch             Turnip Greens – cut into thirds

(~3 heaping cups if it were chopped and tightly packed) or other dark full-flavored greens


1 ½ Tbsp            Bragg’s (or Soy Sauce)

To Taste              Black Pepper


  1. Bring broth & millet to a boil. Reduce heat to low and cook for 30 minutes.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Sauté onion, 3 cloves of garlic, celery and carrot in olive oil over medium heat for about 3 minutes.
  4. In a food processor layer nuts, remaining garlic & greens. Pulse and then run the processor until the nuts are ground.
  5. In a large bowl combine millet, sauté mixture, nut mixture, and Bragg’s & black pepper. Stir well.
  6. Press final mixture into a greased loaf pan and bake for 30 minutes. (Bake longer if millet starts cold.) Let rest for 10 minutes; then serve.

NOTE: Rather than making millet the same night that I make this dish, I usually use leftover millet from earlier in the week – plan accordingly.